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Here is a link to a very cool new oven that FB has just begun selling -- its a rotating commercial oven. After seeing the demo, we think the U.S. market is ready for it. We are calling it the Modena Twister.
http://www.fornobravo.com/commercial...izza_oven.html
It is basically a Modena140 oven (53" cooking floor), with a round hearth that turns, and a fire source on the right hand side off the turning hearth. It can be either wood-fired or a wood/gas combo. The floor turns in about 2-3 minutes (the operator controls the speed), so that you put a pizza on the floor and by the time the hearth comes around, it's perfectly cooked. The pizzaiolo doesn't have to turn the pizzas inside the oven. They just take one off, and put another one on.
The producer told us that one of these ovens supports the highest volume pizzeria they know about. It's in a village outside Bologna, where it's the best-know pizzeria in the area. They do both sit down dining and take out, and the oven cranks out 180 pizzas an hour at peak times, and keeps a staff of three permanently busy.
This is a serious piece of restaurant equipment, and I don't think it's something that anybody would want to copy at home.
But it's fun to look at. I think it will be a very good choice for a restaurant that wants to balance pizza quality with throughput and less pressure on the cooking staff.
James
http://www.fornobravo.com/commercial...izza_oven.html
It is basically a Modena140 oven (53" cooking floor), with a round hearth that turns, and a fire source on the right hand side off the turning hearth. It can be either wood-fired or a wood/gas combo. The floor turns in about 2-3 minutes (the operator controls the speed), so that you put a pizza on the floor and by the time the hearth comes around, it's perfectly cooked. The pizzaiolo doesn't have to turn the pizzas inside the oven. They just take one off, and put another one on.
The producer told us that one of these ovens supports the highest volume pizzeria they know about. It's in a village outside Bologna, where it's the best-know pizzeria in the area. They do both sit down dining and take out, and the oven cranks out 180 pizzas an hour at peak times, and keeps a staff of three permanently busy.
This is a serious piece of restaurant equipment, and I don't think it's something that anybody would want to copy at home.
But it's fun to look at. I think it will be a very good choice for a restaurant that wants to balance pizza quality with throughput and less pressure on the cooking staff.James
...enjoy every sandwich!
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